In a medium bowl, combine the almond flour, sea salt, cinnamon and baking soda, and whisk well.
In a separate bowl, stir together the coconut oil, eggs and honey, then add them to the dry ingredients and mix until a dough forms. (Note: If your eggs are cold, they will solidify the coconut oil, making the wet mixture rather chunky--> but don't worry, you can still mix it into the dry mixture, then stir very well with a spatula until it creates a uniform dough.)
Stir in the raisins, then use a 1/4 cup to scoop out 8 portions of dough. I used my hands to create biscuit-like shapes, because I was too lazy to roll out the dough and use a biscuit cutter. Feel free to use any method you like!
Place the biscuit dough on a baking sheet, lined with a Silpat, and bake at 350F for about 13-15 minutes. (After 13 minutes, I could smell that mine were done!)
Allow the biscuits to cool on the pan for 5 minutes, then use a spatula to transfer them to a wire rack to cool completely.
To prepare the frosting, simply whip together the coconut oil, honey, vanilla and salt until creamy, then spread generously onto the cooled biscuits!
Notes
If you don't wait for the biscuits to cool completely, your frosting will melt into a glaze... which is also delicious.